Second to a well fermented idli batter, the perfectly set creamy yogurt gives me the perfect happiness in the domestic department. How things change as one grows older, sigh!
Anyhow, the intent of this post today is to share the kickass fail proof recipe I have to make the creamiest of yummy tasting yogurt.
Please allow me for short flashback. Since we moved overseas, finding Indian style yogurt meant making a trip to the far flung Indian grocery store or picking up the Greek Style plain yogurt in the local grocery aisle. Also, they were expensive. Once we chose proximity over effort, we gradually fell in love with the taste of the Greek yogurt. Having the tub of yogurt in the fridge became the new norm. But then I kept on buying and throwing away the empty tubs on an alarming rate. So one fine day I tried to set the yogurt at home the same way we have been doing for ages.
Round 1 – Flop show.
When my parents arrived to visit last summer, they took it as a challenge. Such hot weather and how can the yogurt not set?
Round 2 – Flop show again.
In-laws arrived after my parents. Same challenge taken, same scenario and I already knew the outcome.
Round 3 – Flop show the third time.
I decided it is back to buying the tubs weekly and continued for about half a year. Then a chance reading of a Facebook post had people list the various methods of making yogurt in cold countries. I browsed through and found one which sounded silly at first. But gave it a try because it was vouched for by many in the comments section. To my utter surprise and delight I was staring at the most perfect yogurt I had ever made. And I follow the same recipe to the T till date.
And the best part? It does not even need a starter or culture 🙂
What worked for me –
Boil and cool down full cream milk till it is slightly hot, but not too hot that you cannot keep a finger in for more than 3 seconds. Now transfer the milk into a nice wide stainless steel vessel which has a lid to cover it. Once the milk is ready to begin its journey in its new abode, put one red chilly inside it. The most important part here is that the red chilly should have its stem intact. That is where the lactobacillus resides. Give it a stir, close the vessel and put it out in the sun. If the sun is not too hot or if it is winters where you hardly get sun, preheat the oven for 15 minutes, wait for ten minutes once the timer runs and put the vessel in. The yogurt should be set after 7-8 hours. I usually do it overnight.
Try if you can/want/wish and let me know how it turned out?